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Spritzing Spare Ribs vs Foiling
Comments
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I cut mine down. Hour and thirty, cover in honey and foul... Thirty minutes sauced... Try it. Temp, 300 dome.Green egg, dead animal and alcohol. The "Boro".. TN
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Trim the spares St Louis style (google for the technique). Spares generally take around 45-60 Mins longer than baby backs but you can cook them with the same approach-spritz, foil, X-X-X or just put them on and go til finished without any treatment during the cook. Use the same finish indicators as BB's -bend test or tooth-pick test with meat pull back on the bones. Should work out just fine-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I have not foiled a rib in over 10 years. For babys or spares I start them 225-250 bone side down first 3-4 hours and spritz after 2 hours every 30 minutes. After 4 hours I turn every 30 minutes until ready. Usually ready in 4-6 hours depending on thickness ande type beef ar about 6 hours.
Spritz is 1/3 water, 1/3 apple cider vinegar and then as third of either apple cider, orange juice, bbq sauce or soy depending on mood of the moment.
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personally i dont spritz or foil but Lou is right- they will take longer- I like to put the trimmed part of spares on the grill too. It will be ready much faster and makes a nice mid cook snack for the chef (plus good taste test for flavor).
Greensboro, NC -
I do St Louis style at 275/285 no spritz or foil. Pull them when they pass the bend test. They come out great. Last spare took 3 hours. I do like Wolfpack and cook the trimmings or save to grind and make pork burgers.
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Richard Fl said:
I have not foiled a rib in over 10 years. For babys or spares I start them 225-250 bone side down first 3-4 hours and spritz after 2 hours every 30 minutes. After 4 hours I turn every 30 minutes until ready. Usually ready in 4-6 hours depending on thickness ande type beef ar about 6 hours.
Spritz is 1/3 water, 1/3 apple cider vinegar and then as third of either apple cider, orange juice, bbq sauce or soy depending on mood of the moment.
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claybrn said:Richard Fl said:
I have not foiled a rib in over 10 years. For babys or spares I start them 225-250 bone side down first 3-4 hours and spritz after 2 hours every 30 minutes. After 4 hours I turn every 30 minutes until ready. Usually ready in 4-6 hours depending on thickness ande type beef ar about 6 hours.
Spritz is 1/3 water, 1/3 apple cider vinegar and then as third of either apple cider, orange juice, bbq sauce or soy depending on mood of the moment.
The bark is nice and if you do not put the sauce on until the last 1/2 hour or so it works for me. Yes flipping is just turning over. For this reason I almost never use a rib rack. -
I put the trimmed parts in my baked beans,after they have been
smoked 2-3hrs.
Snellville,Ga.
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